Pomegranate-Glazed Tongue over Couscous

 
  • Cooking and Prep: 3.5 h
  • Serves: 6
  • Contains:

I like to incorporate the symbolic foods throughout my Rosh Hashanah meal. I’ve heard of people with fish allergies using a tongue to represent “shenihiyeh l’rosh,” so this tongue together with the pomegranate seemed like a perfect combo.

 

My go-to tongue recipes usually call for a heavy, sweet sauce. I enjoyed the lighter, more acidic flavor of the pomegranate juice here.

Ingredients (16)

Tongue

Pomegranate Glaze

Couscous

Sommelier Suggests

Start Cooking

Prepare the Pomegranate-Glazed Tongue over Couscous

  1. Place tongue in a large pot and fill with water to cover by a couple of inches. Boil for two to three hours, until fork-tender. Allow to cool slightly, and peel while still warm. When completely cooled, slice and place in an oven-safe pan for rewarming.

  2. To make the pomegranate glaze: In a medium pot, bring pomegranate juice, sugar, and lemon juice to a boil. Reduce heat to low and cook for one hour, stirring occasionally.

  3. In a small pot, sauté shallot in oil. When soft and translucent, add pomegranate juice mixture, vinegar, salt, and pepper. Bring to a boil, then remove from heat.

  4. Pour pomegranate glaze over tongue, reserving a small amount for plating.

  5. Toss cooked couscous with pomegranate arils and parsley. Stir together orange juice, oil, and vinegar and pour over couscous.

Tip:

To serve as a main, arrange the couscous on a platter and top with the tongue slices. Drizzle with reserved glaze.

Credits

Food Styling- Renee Muller
Photography- Hudi Greenberger



 
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